This No Bake Motichoor Cheesecake is a rich, creamy fusion dessert that mingles traditional Indian dessert motichoor ladoo with classic no bake cheesecake. It is an ultimate fusion of Indian and western flavours.
No gelatin, oven or eggs needed for making this perfect take on Indian fusion dessert.
Engage with local communities to learn about traditional cooking methods and ingredient uses.
Table of contents
This vegetarian dessert needs only 15 minutes of your effective time. It is a no-bake cheesecake recipe that is perfect for festivals like Raksha Bandhan, Diwali, or Holi.
Make it when you want to impress your loved ones, or when you are hosting a festive gathering.
About Motichoor Cheesecake
Motichoor Cheesecake is a no-bake festive dessert that can be served at any celebrations or gatherings. Layered with a golden digestive biscuit crust, saffron and kewra infused cheesecake filling, topped with rich motichoor ladoos, it makes an ultimate no-bake dessert.
The motichoor cheesecake recipe requires no gelatin, no baking, and is completely egg-free which makes it a lovely sweet for Raksha Bandhan, Diwali, or any celebration.
It’s festive, easy to make motichoor ladoo cheesecake, and always a crowd-pleaser.
You can enjoy this motichoor cheesecake in individual glasses or cups for an elegant look, or serve them as mini cheesecake bites in silicone muffin liners for easy sharing.
It is a quick and easy to make dessert that doesn’t only looks gorgeous but also tastes indulgent with every bite.
This No-Bake Motichoor Cheesecake is a must-try fusion Raksha Bandhan dessert recipe, so this festive season, share your love bond with your sibling with its rich flavours.
Whether you are new to tweaked Indian desserts or a seasoned mithai lover, looking for cheesecake jars recipe, this eggless motichoor cheesecake will win hearts in every bite.
Why You’ll Love this Recipe
This No Bake Motichoor Cheesecake
✔ is no bake and eggless
✔ is perfect for festivals
✔ keeps well for up to 3-4 days
✔ has classic Indian fusion twist
✔ is infused with saffron flavour
✔ can be made ahead
✔ requires minimum prep time
✔ is beginner-friendly
✔ needs no fancy tools
✔ is vegetarian
✔ can also be made vegan & gluten free
Ingredients
For the crust
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Biscuits: For a firm, buttery crust I have used about 10–12 digestive biscuits, but you can also use graham crackers, or marie biscuits.
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Butter: 2–3 tbsp of melted butter is used to bind the crumbs. You need salted butter in this recipe. To make it vegan, you can swap it with vegan butter.
For the cheesecake layer
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Cream cheese: You will need 2 cups of softened cream cheese for this mini cheesecake recipe for the rich and creamy base.
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Whipping Cream: You need cold whipping cream to add fluffiness and light texture to the cheesecake layer.
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Powdered sugar: For sweetness, I have used powdered sugar in this recipe. Feel free to adjust it according to your taste preference.
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Saffron-soaked milk: I have added a tablespoon of saffron infused milk to add a beautiful yellow color and festive aroma.
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Flavour: For Indian dessert flavouring I have added a few drops of kewra water. For optional floral flavor, can also use rose extract, or kewra rose water.
For the motichoor layer
- Motichoor Laddo: You will need crumbled or halved motichoor ladoos for this recipe to bring that Indian mithai touch to this eggless cheesecake recipe. You can use either store bought or homemade motichoor laddo recipe.
To garnish (optional)
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Pistachios: I used chopped pistachios for garnishing. You can also use chopped almonds or chopped pistachios.
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Edible silver leaf (vark): They are only added for festive looks, they don’t make much difference in taste, so if you don’t like it you can skip it.
How to Make
Making this festive no bake dessert recipe is so simple.
Make the crust
Crush the biscuits into fine crumbs using a mortar and pestle or a ziplock bag and a rolling pin.
Then add melted butter and mix well until it gets a wet sand like texture. Keep it aside.
Cheesecake mixture
To make the cheesecake mixture, in a large bowl, beat softened cream cheese until smooth. Then add powdered sugar and whisk again.
After that, pour in the saffron-soaked milk, rose or kewra extract (or water), and whisk again for a few seconds until combined.
In a separate bowl, whip chilled whipping cream until soft peaks form. Then gently fold the whipped cream into the saffron infused cream cheese mixture to make a smooth, airy cheesecake base.
Mini Cheesecake in muffin liners
For Mini Cheesecakes, spoon 1 tablespoon of the biscuit crust into each silicone or paper muffin liner and press down firmly.
Then chill them in the fridge for 10 minutes to set.
After that, add the cheesecake mixture on top and smooth the surface using a knife. Sprinkle with chopped pistachios and place half a motichoor ladoo on each.
Garnish each liner with edible silver leaf and chill for 4–6 hours or overnight until set.
Serve in glasses
Add about 2 tablespoons of the biscuit crust into each dessert serving glass. Spoon or pipe the cheesecake mixture over it.
Add a layer of crumbled motichoor ladoo. Repeat the layers. Top with pistachios and edible silver leaf. Refrigerate it for 4–6 hours or overnight until set.
Variations
Vegan Cheesecake
To make it vegan, swap cream cheese with vegan cream cheese and use coconut whipped cream.
Mango motichoor twist
Add 1/2 cup of mango pulp into the cheesecake mixture for a tropical cheesecake flavour.
Use boondi ladoo
If motichoor ladoo isn’t available, you can replace it with boondi ladoos. They work just fine.
Big cheesecakes:
If you don’t want to make individual servings then you can also make it in a springform pan. Simply press the crust into a lined springform base and layer as usual for a cake-style version. This version makes a lovely showstopper for festive gatherings.
Serving Suggestions
Like any other cheesecake, it is best served chilled straight from the fridge. To make it look more festive and elegant, you can add fresh rose petals or a few saffron strands.
They taste great when served as a dessert, or as part of an Indian festive thali along with puri, chole masala, paneer masala, boondi raita, moong dal halwa, Lauki Kofta, Mirchi Ka Thecha, papad, and pickle.
You can also pair with thandai cheesecake, masala chai or rose milkshake for a festive brunch or dessert platter.
Storage Suggestions
You can store leftovers in an airtight container in the fridge for up to 3–4 days. Always serve it cold, straight from the fridge.
This Raksha Bandhan sweet does not freeze well, as the texture may change.
Tips & Tricks to make the best Motichoor Cheesecake
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Cream Cheese: For best texture and flavor, make sure to use full-fat cream cheese to make this cheesecake
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Make ahead: It stays well for up to 3-4 days, which makes it an ultimate make ahead dessert.
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Cardamom: If you love cardamom in desserts, then you can also add 1/2 teaspoon of ground cardamom to cheesecake mixture to make saffron cardamom cheesecake dessert.
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Whipping: Use the chilled whipping cream until soft peaks. Don’t overdo it.
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Folding: Fold gently to keep this easy no-bake cheesecake filling airy and smooth.
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Chilling: 4-6 hours are sufficient for setting, but for the firmer set and deepened flavor, chill if overnight.
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Muffin liners: For easy removal and clean finish, you can either use silicone liners for paper liners.
Motichoor Cheesecake (Step-by-step photo instructions)
Prepare the crust
- Take 10-12 digestive biscuits, and crush them into fine crumbs using a mortar and pestle or a ziplock bag. Add 2–3 tablespoons of melted butter and mix well. Keep it aside.
Make the cheesecake mixture
- Add the softened cream cheese to a mixing bowl, and beat until smooth. Add powdered sugar and whisk again. Then add saffron-soaked milk and rose or kewra extract or water, and whisk for a few seconds until mixed.
- In a separate bowl, whip the cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture.
For Silicone Muffin Liners (Mini Cheesecakes)
- Spoon about 1 tbsp of the biscuit-butter mixture into the base of muffin liners and press down firmly. You can use either paper or silicone liners. Chill for 10 minutes.
- Add the cheesecake mixture on top and smooth the tops with a spoon or palette knife. Sprinkle with chopped pistachios, and top each liner with half a motichoor ladoo.
- Garnish each cheesecake with edible silver leaf. Refrigerate for at least 4–6 hours or overnight until set. Once set, remove the muffin liners and serve the motichoor ladoo cheesecake as a dessert or sweet snack.
For Glass Jar or Cup Servings
- Add about 2 tablespoons of crushed biscuits to dessert glasses. Spoon or pipe a layer of the cheesecake mixture over the crust, then add a layer of crumbled motichoor ladoo. Repeat the cheesecake and motichoor layers if your glass is tall enough.
- Before chilling, top with chopped nuts and edible silver leaf. Refrigerate for at least 4–6 hours or overnight until set. Enjoy it chilled.
Recipe Card
Motichoor Cheesecake [Recipe]
★★★★★
(Rating: 5 from 7 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 20 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Desserts | Indian | 8-10 |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 433 calories | 1 |
INGREDIENTS
For the crust (same for both styles)
- 10–12 digestive biscuits or graham crackers
- 2–3 tbsp melted butter
For the cheesecake layer
- 2 cups cream cheese (softened, at room temperature)
- 1 cup whipping cream (cold)
- ½ cup powdered sugar (adjust to taste)
- 1 tablespoon saffron-soaked milk
- Few drops of rose or kewra extract or 1 tsp water (optional)
For the motichoor layer
- ½ cup motichoor ladoo (crumbled)
- 3–4 ladoos, cut in half
- To garnish (optional)
- Chopped pistachios or almonds
- Edible silver leaf (vark)
INSTRUCTIONS:
Prepare the crust
- Take 10-12 digestive biscuits, and crush them into fine crumbs using a mortar and pestle or a ziplock bag. Add 2–3 tablespoons of melted butter and mix well. Keep it aside.
Make the cheesecake mixture
- Add the softened cream cheese to a mixing bowl, and beat until smooth. Add powdered sugar and whisk again. Then add saffron-soaked milk and rose or kewra extract or water, and whisk for a few seconds until mixed.
- In a separate bowl, whip the cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture.
For Silicone Muffin Liners (Mini Cheesecakes)
- Spoon about 1 tbsp of the biscuit-butter mixture into the base of muffin liners and press down firmly. You can use either paper or silicone liners. Chill for 10 minutes.
- Add the cheesecake mixture on top and smooth the tops with a spoon or palette knife. Sprinkle with chopped pistachios, and top each liner with half a motichoor ladoo.
- Garnish each cheesecake with edible silver leaf. Refrigerate for at least 4–6 hours or overnight until set. Once set, remove the muffin liners and serve the motichoor ladoo cheesecake as a dessert or sweet snack.
For Glass Jar or Cup Servings
- Add about 2 tablespoons of crushed biscuits to dessert glasses. Spoon or pipe a layer of the cheesecake mixture over the crust, then add a layer of crumbled motichoor ladoo. Repeat the cheesecake and motichoor layers if your glass is tall enough.
- Before chilling, top with chopped nuts and edible silver leaf. Refrigerate for at least 4–6 hours or overnight until set. Enjoy it chilled.
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NOTES:
- For best texture and flavor, make sure to use full-fat cream cheese to make this cheesecake.
- It keeps well for up to 3-4 days, which makes it an ultimate make ahead dessert.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/motichoor-cheesecake/
